Description
Creamy mashed sweet potatoes enhanced with rich brown butter, sweet maple syrup, and toasted pecans for a delightful mix of flavors and textures. This comforting side dish balances sweetness and savoriness, perfect for holiday dinners or cozy family meals.
Ingredients
Scale
Sweet Potatoes
- 4 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 cup whole milk
- 3 tablespoons maple syrup, plus more to taste
Brown Butter and Pecans
- 10 tablespoons unsalted butter (1¼ sticks)
- 3/4 cup raw pecans (optional)
- Salt, for sprinkling on pecans
Instructions
- Boil Sweet Potatoes: Bring a large pot of water to a boil. Add the cubed sweet potatoes and cook uncovered, stirring occasionally, for 15 to 20 minutes until very tender when pierced with a fork.
- Toast Pecans (Optional): While sweet potatoes cook, place pecans in a medium sauté pan over medium-low heat. Toss often for 3 to 5 minutes until lightly toasted. Transfer to a cutting board, roughly chop, sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
- Make Brown Butter: In the same pan, melt the butter over medium heat. Stir occasionally and watch carefully for about 3 minutes until brown bits form on the bottom and the butter releases a nutty aroma. Remove immediately from heat and carefully pour the brown butter, scraping the pan to collect all browned bits, into a small heatproof bowl. Set aside.
- Mash Sweet Potatoes: Drain cooked potatoes and place them into the bowl of a stand mixer fitted with the paddle attachment. Add milk, 3 tablespoons maple syrup, 2 teaspoons salt, and black pepper. Mix on medium-low speed until the potatoes become creamy and smooth. Add the reserved brown butter and mix until just incorporated.
- Serve: Transfer the mashed sweet potatoes to a shallow serving bowl. Sprinkle with the toasted pecans and drizzle with additional maple syrup to taste. Serve warm. The potatoes can be kept warm, covered, in a low oven for up to 30 minutes; add pecans just before serving.
Notes
- To toast pecans without burning, keep medium-low heat and stir frequently.
- Use whole milk for creamier texture; adjust milk quantity for desired consistency.
- If you prefer a dairy-free version, substitute butter with vegan butter and whole milk with a plant-based milk.
- Make sure to add pecans just before serving to maintain their crunch.
- Maple syrup can be increased or decreased to taste to control sweetness.
- Leftover mashed sweet potatoes can be refrigerated for up to 3 days and reheated gently with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Keywords: mashed sweet potatoes, brown butter, maple syrup, toasted pecans, holiday side dish, creamy mashed potatoes, sweet potato recipe
